Archive for November, 2010

Frozen Food Test: Elio’s Pizza

Posted on November 18, 2010. Filed under: frozen, hodgepodge, review, Uncategorized | Tags: , , , , |

Ah, sweet youth. Elio’s brings back memories. It was my go-to frozen pizza option when I was a boy. And I thought it was pretty special. But how does it hold up as an adult? Will it be a horrible revelation, as my re-visit to Mama Celeste was? I was curious. And I was not sober. So I tried it.

Elio’s pizza was founded in 1963 in New Jersey. but it wasn’t until 1967 that the rectangular slices were introduced. In 1988, Elio’s was bought by Canadian frozen food company McCain Foods. It can be found in the freezer section nationwide.


  • Nostalgia is a wonderful thing, especially when it doesn’t disappoint you. 
  • The sauce, when you can taste it, is quite good. Strong tomato flavor, nice herb & spice kick.
  • 290 calories per two-slice serving is pretty good for a frozen pizza snack.
  • Made with real cheese. No preservatives.
  • 10 minutes freezer to plate.


  • You’re not actually going to have a 2 slice serving. The pizza is frozen into blocks of 3 slices. You can, of course, break them up. But you probably won’t. The one extra slice looks so sad & small by itself. So assume 435 calories per serving. Oh!
  • Bread/sauce/cheese ratio is rather imbalanced, favoring the bread part way too much. More sauce, please.
  • Conventionally grown ingredients. Conventional milk to make the cheese.


Elio’s isn’t the best frozen pizza on the market, but it hits the spot from time to time. There are improvements they could make, sure. A better balance of flavor would be nice. McCain should work toward using more sustainable ingredients. They should be more honest about the serving size. (The website blames the government for this!)


Would I have it again? Of course. Not very often, but I’ll be eating Elio’s as long as they make it.


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Vegan Soup. What?

Posted on November 11, 2010. Filed under: one pot, recipe, soup, vegetable | Tags: , , , , , |

It’s possible that the world has gone mad. I made a vegan soup, and I liked it. Two years ago, I never would have thought I’d be boiling a big pot of kale and bulgar. Or making a beet & quinoa soup, either. Of course, two years ago I never thought I’d be living in Pittsburgh going to grad school to get a master’s degree in Food Nerdery, so there you go.

This is quite easy to make. Dice a few things, boil in liquid for a little while. You can do it. And you should. It’s delicious, and you’ll make a vegan happy if you do.

3 Carrots
3 Cloves Garlic
2 Celery Stalks
1 Onion
1 Parsnip

Add 2 Tablespoons Olive Oil to a medium-hot pan, and then stir in the diced vegetables.

Wash, and then cut into strips:
1 Pound Kale

Add the kale to the pan, as well as:
2 Cups Vegetable Stock
1 Cup Water
2 Tsp. Salt
2 Tsp. Dried Sage
2 Tsp. Dried Thyme
1 Tsp. Celery Seed
1 Tsp. Curry Powder
1/2 Tsp. Sugar
1/2 Tsp. Cayenne Pepper (optional)

Simmer for 30 minutes, and then add:
1/2 Cup Bulgar

Simmer for 45 minutes. Drizzle with olive oil. Impress a vegan.

You can make pork chops another day.

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